re washing. 7. Next wash the silver
and wipe at once; then the china, first in the hot suds, then rinse in
the clear hot water; wipe while warm. 8. Change dish water often,
especially if the dishes are greasy; and do not leave the soap in the
water to waste and stick to the dishes. 9. Use fresh water for the
kitchen crockery, and pots and pans. After wiping tinware, place it on
the hearth to dry, as it rusts very easily. 10. Polish the knives with
bathbrick, wood ashes or sandsoap. Wash, and wipe perfectly dry; hold
in the hand and wash with the dish cloth; do not under any
circumstances allow knives and forks to lie in hot water. Next wash
the tray, the rinsing pan, the table and the sink. Finally, the dish
towels, dish cloth and dish pan.

Pans in which fish or onions have been cooked should be washed and
scalded, then filled with water, in which put a tsp. of soda. Place
them on the top of the stove for 1/2 hour; this will remove the flavor
of fish or onions. If the steel of knives or forks should become
rusted, dip them in sweet oil and let stand for twenty-four hours,
then rub with powdered quick-lime and the stain will be removed. Rub
the ivory handles which have become stained, with whiting and spirits
of turpentine.

VENTILATION AND SANITATION.

As pure air is one of the essentials of good health, it follows that
one of the chief duties of a housekeeper is to see that the family
supply of this necessary element is properly regulated. Very few
housekeepers realize the importance of ventilation in promoting the
general health and comfort of the family. As the scope of this book
prevents anything further than a few suggestions or a brief outline of
the principles underlying these important questions, we will adopt the
rule followed in the preceding chapter, beginning with the cellar: 1.
See that surface water is carried away from all sides, by either
natural or artificial drains, and that the cellar is perfectly dry.
Have enough windows in the cellar to secure plenty of light and air,
and see that they are opened every day. 2. Have the cellar thoroughly
cleaned and whitewashed with lime at least once a year, twice if
possible, in the spring and fall. 3. Keep the coal in a dry place. 4.
Do not allow decomposed vegetables, or old bottles, which may cause
unpleasant odors, to accumulate in the cellar. Unless there is a
special cellar for vegetables, where they may be kept at a proper
temperature and carefully lo